Christmas star with jam
One of the best things about this versatile pie recipe is how easily you can customize the fillings. You can take this simple yeast dough and turn it into a sweet treat with butter, cinnamon, and sugar (or poppy seeds), or flip the script entirely with savory options like pesto. Since the dough itself isn’t overly sweet, it adapts perfectly to whatever you’re craving—whether that’s a dessert or a hearty snack.
Unlike recipes that require you to stand at the counter kneading forever, this homemade yeast pie is much more laid back. It’s perfect if you want to bake but still hang out with the family. The active yeast does most of the heavy lifting for you, making this a relaxing and rewarding project.
Ingredients
Dough:
- 100 ml milk
- 1 egg
- 20 gr sugar
- 8 gr fresh yeast (2.5 gr dry)
- 250 gr flour
- 3 gr salt
- 30 gr butter
Filling:
- 350 gr jam (I have from the orange peel)
Instructions
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Start by combining the milk, yeast, and sugar with just half of the flour. Give it a good mix and wait for bubbles to pop up—that’s the sign your yeast is active and ready to go. Once it’s bubbly, add the egg, salt, and the rest of the flour, and start kneading.
Once the dough comes together, toss in the soft butter piece by piece and continue kneading until it’s smooth. If you’re using a food processor, this usually takes about 7 minutes.
The finished dough should end up soft and might still be a little sticky to the touch. Leave the dough in the bowl on the counter to rest for about 30 minutes.
Give the dough a gentle knead again, then move it to a warm, humid spot for its first real rise. I like to put mine in the oven with a glass of boiling water inside. Let it hang out there for about 1.5 hours, or until it has doubled in size.
Punch it down gently and let it rise a second time for another 1 to 1.5 hours.
Now, divide the dough into three equal pieces. It helps to lightly oil your work surface with vegetable oil to prevent sticking.
Roll each piece out into a circle, aiming for about 22-25 cm in diameter. Spread half of your filling (like the jam) onto the first circle, leaving a clean border of about 1 cm around the edge. Place the second circle on top, spread the remaining jam, and cap it off with the third circle. Pinch the edges tightly to seal the layers.
Place a glass right in the center of the dough stack; this acts as your guide for the decorative cuts that create the star shape.
Using a sharp knife or kitchen shears, cut from the edge inward, stopping right at the glass. Start by dividing the circle into 4 quarters. Then divide those in half, and then in half again. You should end up with 16 strips radiating from the center.
Now for the shaping: take two adjacent strips and twist them away from each other twice. Pinch the ends together to connect them (I actually forgot to do this part, but it helps the shape hold). Repeat this with all pairs of strips.
Cover your shaped star pie with a towel and let it proof one last time for about 1 to 1.5 hours.
- Preheat your oven to 180 degrees. Whisk an egg to make a quick wash and gently brush it over the top of your pie to give it a nice golden shine. Bake for approximately 35 minutes.
